Cream Cheese and Chive Pastry Pinwheels

These pinwheels have a retro aspect to them I really like. That and they need all of three ingredients—which are completely adaptable to what you have on hand. Plus they can be made ahead of time, and stored for a couple days or frozen and baked off as needed. I like having these on hand for a quick snack or an impromptu first bite before a long brunch or dinner.

Procedures

1

On a floured work surface, roll puff pastry out to between 1/16 and 1/8 inch thickness, about a 16 by 16 inch square. With an icing or offset spatula, spread cream cheese in a thin layer across pastry, leaving 1 inch of one side bare. Evenly sprinkle on herbs (as well as any optional additions) and add salt.

2

Starting with the side opposite the bare 1 inch of pastry, roll pastry into a log. Wrap with plastic wrap and chill in freezer for about an hour, or until log is very firm but not rock hard.

3

Ten minutes before retrieving log from freezer, heat oven to 375°F, with one rack in the upper third and another rack in the bottom third. Using a sharp knife, cut log into 1/4 inch slices and arrange on two parchment-lined aluminum baking sheets.

4

Bake for 15 minutes, then rotate pans on racks and continue to bake until pastry is well-browned and crisp to the touch, about another 15 minutes. Transfer pinwheels to a cooling rack lined with paper towels to cool and drain before serving. Serve warm or at room temperature.

5

To store, transfer pinwheels to a large, airy container and leave loosely covered in a cool dry place. Pinwheels will keep several days at room temperature. Frozen as a log, pastry will keep for weeks.